Always looking for healthier and tastier food, I couldn’t help but mention Cremolata: it looks like a granita or sorbet, but it’s essentially fresh fruit spun into a silky, spoonable ice. If there’s an ice cream maker at home (even a simple, inexpensive one), Cremolata is a must-try—easy, light, and incredibly refreshing.
This version is finished with a splash of my homemade limoncello and the finely chopped lemon peels I used to make it, which add bright citrus aroma and a delicate, grown-up edge. And for a lighter take, it’s still fantastic without the liqueur, letting the fruit shine on its own

Ingredients per portion

• 3 cups melon (about 14 oz / 400 g), cut into chunks.
• 1/3 cup water (about 3 fl oz / 80 ml).
• 3 tablespoons fructose (or sugar) (about 1.4 oz / 40 g).
• 2 tablespoons limoncello (about 1 fl oz / 25 ml).
• Finishing: finely chopped lemon peels used for making the limoncello.

Directions

1. Cut the melon into chunks and place it in a bowl with the fructose, lime juice if using, water, and limoncello; stir well and cover.
2. Let it rest for 30 minutes, then blend until completely smooth and fluid.
3. Pour into the ice cream maker and churn for 15–20 minutes, until reaching a soft, spoonable consistency.
4. Finish with a sprinkle of the finely chopped lemon peels from the limoncello, folding them in gently or using them as a bright, aromatic topping.